Butterscotch Swirl Pumpkin Cookie Dough Ice Cream
Vanilla ice cream loaded with pumpkin cookie dough, chocolate chips, and swirls of salted caramel!
Ingredients
Pumpkin Cookie Dough
- 1 cup oat flour
- 3 tbsp vegan butter
- 1 tbsp maple syrup
- 2 tbsp coconut sugar
- 1/4 cup pumpkin puree
- 1/2 tsp vanilla extract
- 1/8 tsp cinnamon
- 1/4 cup chocolate chips
Butterscotch Sauce
- 1 and 1/2 tbsp cashew or almond butter
- 2 tbsp maple syrup or coconut nectar
- 1/2 tbsp coconut oil melted
- 1/8 tsp salt
- 1/4 tsp vanilla extract
- 1/2 tsp amaretto
Ice Cream
- 1 and 1/2 cup raw cashews soaked overnight
- 1 13.5-oz full-fat coconut milk
- 1/2 cup coconut syrup*
- 1/4 cup maple syrup
- 1 tbsp vanilla extract
- optional: 1/2 tsp each: butter and caramel extract
- optional: 1/4 tsp guar gum
- 2 tbsp amaretto
Instructions
Pumpkin Cookie Dough
- In a mixing bowl, stir together the oat flour, vegan butter, maple syrup, coconut sugar, pumpkin puree, vanilla extract, and cinnamon until you get a dough. If your dough appears too dry, add more butter. Stir in the chocolate chips and set aside.
Butterscotch Sauce
- In a small bowl, whisk together the cashew butter, maple syrup, coconut oil, salt, vanilla extract, and amaretto. Taste and adjust saltiness to your liking. Set aside.
Ice Cream
- Drain the cashews and transfer to a high-speed blender.
- Scoop out the cream (hard part) from the coconut milk and add it to the blender. Discard the liquid coconut water. Add the coconut syrup, maple syrup, vanilla extract, and the other extracts if using.
- Blend on high speed for about 30 seconds, or until you get a very smooth cream. Stir in the guar gum and blend for another 10 seconds. Transfer to a large bowl, cover with plastic film, and refrigerate at least 2 hours.
- Add the chilled cream to an ice cream maker and churn for about 30 minutes (or according to your ice cream maker instructions). 5 minutes before the end, stir in the amaretto extract, it will add flavor to the ice cream and prevent it from hardening too much.
- Transfer about 1 cup of the ice cream to a freezer-safe container, drizzle with the caramel sauce and add some bites of cookie dough. Cover with more ice cream and repeat the process a couple more times.
- Transfer to the freezer and freeze for at least 4 hours before enjoying! The ice cream will be scoopable even after days in the freezer and will keep for up to one month.
Notes
*You can sub coconut syrup for agave or maple syrup. I went with coconut syrup as I like the subtle caramel flavor it adds.
Recipe was given by Florean Fortescue.
Calories don't count in the Wizarding World.